How to Make the Best Cabbage of your Life | Spanish Garlic Cabbage

In this recipe, we´re going to grab one of the most underrated vegetables and create an extraordinary dish. We´re talking Spanish Garlic Cabbage. This dish has so many beautiful flavors, it´s easy to make and with the technique we´re going to prep the cabbage in, it´s going to have the most incredible texture.

This is the perfect side dish for any meal, but you can also serve it as a tapas appetizer next to a crusty baguette. It can be served piping hot or even at room temperature. Either way, the flavors & textures will blow you away.

To make this recipe, I used half a head of green cabbage and half a head of red cabbage. You can use just one color of cabbage if you like. But by using both, it adds more depth of flavors and gives it a beautiful presentation.

TIPS & TRICKS to Make this Recipe: I used a salad spinner to dry the washed cabbage. As it makes it so much easier and gives you an easy clean up. If you don´t have a salad spinner, I highly recommend one, otherwise, you can just pat the cabbage dry with paper towels or a dishcloth. Making sure it´s completely dry before cooking.

Key Ingredients & Cookware I used in this Recipe:
SALAD SPINNER
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SHERRY VINEGAR
MEDITERRANEAN SEA SALT

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Watch the Video Below on How to Make Spanish Garlic Cabbage

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Spanish Garlic Cabbage

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 15 minutes

Cook Time 15 minutes

Resting Time 30 minutes

Servings 4

Calories 130 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 1/2 head green cabbage
• 1/2 head red cabbage
• 6 cloves garlic
• 1/2 tbsp sherry vinegar 8 ml
• handful finely chopped parsley
• pinch sea salt
• dash black pepper

Instructions

1. Remove a couple of the outer leaves from a head of green and a head of red cabbage, cut each head in half, for this recipe we´re only using half the head of each cabbage, cut the halfs into 2 evenly sized pieces and cut off the core, slice the cabbage into 1/4 inch (.635 cm) thick slices

2. Add the cut cabbage into a strainer and rinse under cold water, then add into a salad spinner and spin the cabbage completely dry

3. Place the sliced cabbage over paper towels, making sure it´s all in a single layer, evenly spread 1 tbsp (17 grams) of sea salt over the sliced cabbage and let it sit for 30 minutes

4. After 30 minutes transfer the cabbage back into the strainer, give it a quick rinse to remove the salt and add back to the salad spinner and dry completely

5. Heat a large deep pan with a medium-high heat

6. After 5 minutes and the pan is hot, add in 2 tbsp extra virgin olive oil and the sliced cabbage, mix together so all the cabbage is coated in the olive oil, then mix every 2 to 3 minutes so the cabbage is evenly sauteed

7. After a total cooking time of 10 minutes and the cabbage has a golden sauteed color and some pieces have a crusty sear, add in 6 cloves garlic roughly chopped, 1/2 tbsp sherry vinegar and season with sea salt & black pepper, mix continuously for 1 to 2 minutes, or until the garlic is lightly sauteed and fragrant

8. Transfer the cabbage into a large serving dish and sprinkle with finely chopped parsley, enjoy!

Nutrition Facts

Spanish Garlic Cabbage

Amount Per Serving

Calories 130 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 50mg2%

Potassium 467mg13%

Carbohydrates 16g5%

Fiber 5g21%

Sugar 8g9%

Protein 3g6%

Vitamin A 1282IU26%

Vitamin C 103mg125%

Calcium 101mg10%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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